Happy Mid Autumn Festival

This year manage to do 16 pieces of traditional mooncakes with Florence's mooncake recipe(mooncake skin), and 22 pandan snowskin mooncakes as the kids's favourite is pandan flavour, the pandan paste was bought from phoon huat.
Glad that my family like the mooncakes;)

Sweet corn agar agar

This recipe was an old collection, thought of bringing something to my sister's place for her kid's birthday party, this dessert suddenly float up in mind, made it very last mintues and brought it to sister's place and let it fully set....

Ingredients:

2 pack of agar agar powder

500ml coconut milk

250g sugar

1000ml water

1/4 tsp salt

1 can of cream corn

some pandan leaves

Method:

1. Bring water and pandan leaves to boil, mix sugar and agar agar powder and add into water, bring to boil.

2. Add in cream corn, bring to boil.

3. Add in coconut milk and salt, once the mixture boil turn off fire. Pour mixture into mould and let it cool down before place in fridge and let it set completely.

Lotus Paste

I find the store bought lotus paste are abit too sweet, the thought of making lotus paste for mooncake have been wondering in my mind for the pass few weeks, found some time on Saturday late afternoon, quickly cook it before the mood goes away...

Chwee Kuih

There was a pack of preserved radish lying in the fridge quite some time, tried to use it up but fried egg omelette with was too much, so I use some for next morning's breakfast as topping for this kuih.

Ingredients:
350g rice flour     }
30g tapioca foour }
1tsp salt               }   (A)
2 tbsp oil             }
600ml water        }
900ml boiling water

Topping:
4tbsp chopped shallot
180g chopped preserved radish ( soak for 1 hour, squeeze dry)
1 tbsp sugar
dah of pepper
4 tbsp oil
1/2 cup water

Method:
1. Topping: heat oil, fry chopped shallots till fragrant, add preserved radish and seasoningm stir well, add in water and simmer till preserved radish in soft and fairly dry.

2. Batter: Combined (A) in a bowl, mix well, pour in boiling water and stir well.

3. Pour batter into greased small cups or patty tins, arrange on a tray, steam over high heat for 10minutes, leave to cool and remove from cups, top with prepared topping.